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Best Ever Super Moist Gluten Free Banana Bread

Best Ever Super Moist Gluten Free Banana Bread Your New Fave

Discover the Best Ever Super Moist Gluten-Free Banana Bread, a delightful recipe that transforms a simple treat into an indulgent favorite.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Bob's Red Mill Gluten-Free Flour use a 1-to-1 blend for easy substitution of regular flour
  • 3 medium Ripe Bananas opt for very ripe bananas for the best flavor
  • 1/2 cup Butter can be replaced with shortening or avocado oil for a dairy-free version
  • 1 cup Granulated Sugar can substitute with light brown sugar for deeper flavor; use less if bananas are very ripe
  • 2 large Eggs
  • 1/2 cup Milk dairy-free milk can be used for a dairy-free version
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
Optional Mix-Ins
  • 1 cup Chocolate Chips alternate mix-ins could include nuts, dried fruits, or spices like cinnamon
  • 1/2 cup Nuts e.g., walnuts or pecans
  • 1/2 cup Dried Fruits e.g., raisins or cranberries
  • 1 teaspoon Spices e.g., cinnamon or nutmeg

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
  2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt; whisk until mixed.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs, milk, vanilla extract, and mashed ripe bananas to the butter-sugar mixture; mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture; fold gently to combine without overmixing.
  6. Fold in any optional chocolate chips, nuts, or dried fruits without overmixing the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top evenly.
  8. Bake in the preheated oven for 50-55 minutes; check for doneness with a toothpick.
  9. Allow the banana bread to cool in the pan for about 15 minutes, then transfer to a wire rack for 30 more minutes.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For maximum flavor, use very ripe bananas. Feel free to experiment with mix-ins to personalize your banana bread!

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